How to pickle cucumbers with ketchup. Cucumbers with ketchup for the winter, the best recipes with photos

25.04.2020

Several years ago we tried cucumbers with Chili ketchup at our friends' house, and we liked them very much. Now we prepare them every year. One drawback of such conservation is that it ends very quickly.

Today I offer you two proven recipes for harvesting cucumbers for the winter with Chile ketchup.

Delicious Pickled Cucumbers with Chili Ketchup

Highly delicious cucumbers with a slightly spicy taste, the recipe of which will appeal to lovers of spicy taste.

To cook cucumbers with chili ketchup you will need:

Cucumbers - how many will go in.

Marinade for 4 liter jars:

Chili ketchup (300 grams);
1.5 liters of water;
One glass of 9% vinegar;
One glass of sugar;
Two tablespoons of salt.

To each jar:

2 cloves of garlic;
Horseradish leaf;
Dill umbrella;
5-6 peas of allspice.

Prepare vegetables for conservation

For canning, it is better to use freshly harvested small cucumbers. We wash them under running water, leave them soaked in cold water for 2-3 hours. This is done to make the cucumbers crisp. We cut off their "butts".

We put dill, horseradish, pepper and garlic on the bottom of clean and dry cans. We put cucumbers in jars, tightly pressing one to one.

We put it so that there is as little emptiness as possible. If the cucumbers are large, then you can cut them lengthwise into several pieces.

Cooking the marinade

Pour water into a saucepan, let it boil, add ketchup, sugar, salt to it. Mix everything well. We are waiting for the marinade to boil, boil for 3-5 minutes. At the end, pour in the vinegar and mix.

Fill the jars of vegetables with boiling marinade to the very top.

We put the cans in a pan with heated water so that they do not burst due to the temperature difference. The water should cover more than half of the can. We cover with lids. We sterilize within 10-15 minutes.

At the end of sterilization, we take the jars out of the water and roll them up.

You can store such preservation with ketchup under conditions room temperature.

This recipe is designed for the preparation of 4 liter jars of cucumbers.

For cooking, take:

Small cucumbers;

For one liter can:

A couple of currant leaves;
A couple of garlic cloves;
One small umbrella of dill.

To prepare the marinade you will need:

8 tablespoons ketchup
75 milliliters of vinegar;
100 grams of sugar;
5 tablespoons of salt.

We prepare the cucumbers as in the previous recipe: rinse, soak in water and cut off the butts.

We take four clean, sterilized jars, put currant leaves, dill, garlic in them. Optionally, you can add bay leaves, black pepper.

Pour boiling water over the jars of cucumbers. You need to pour a little boiling water so that the jar has time to warm up evenly and does not burst. Fill the cucumbers to the very top. We cover the jars with lids and leave for 30 minutes.

After a while, using a special lid with holes, drain the water from the cans into the pan. Add sugar, vinegar, salt and ketchup there. Mix everything well.

We put the saucepan with the marinade on the fire and bring to a boil. Then pour the boiling marinade into jars of cucumbers.

We roll up the jars with lids. Turn cucumbers with chili ketchup, put on the lids. We wrap it in a blanket and leave it in this position until the conservation cools completely.

Successful preparations, good mood and bon appetit.

The simplest available and proven recipe for how to prepare delicious cucumbers for the winter in jars in a spicy marinade with chili ketchup, I outline in all the details of the preparation of the marinade and the intricacies of the process of preparing cucumbers for rolling into jars. I think that in the house there must be cucumbers canned with chili ketchup - they are really the most delicious, moderately spicy with a sweetish and spicy marinade and light sourness. By doing different recipes cucumbers with ketchup, I chose the most affordable, delicious and easy in terms of "time and effort" recipe for pickling with ketchup for cucumbers for the winter.

We make cucumbers with ketchup in three steps and quite quickly: preparing cucumbers, jars and spices; preliminary filling of cucumbers; cook the marinade and roll it up. For everything about everything, quickly spending time and energy, canning takes no more than 1.5 - 2 hours of time.

The first step in the preservation of cucumbers is the preparation of all products and spices:

Wash the cucumbers thoroughly under running water and leave them in a large basin, bucket or saucepan completely covered with H2O clean for 45 - 180 minutes;

While the cucumbers are soaking (this process is preferable, it allows the cucumber to be filled with multiple moisture and become elastic), prepare 1 liter jars by washing them with soda and sterilizing with steam, oven or microwave;

We prepare seasonal green spices by thoroughly washing them and removing excess moisture: garlic, horseradish, dill umbrellas, celery leaves, basil branches, rosemary (optional), currant leaves;

We get the overseas spices: allspice, mustard seeds, black peppercorns;

Put chopped green spices, a few cloves of garlic, a couple of three overseas allspice peppers and mustard seeds in the cooled sterilized jars.

Next, we lay the cucumbers themselves, larger ones on the bottom of the jars, if there is still space, feel free to cut the cucumbers into halves or even quarters, this does not affect in any way, neither the bite of the cucumber itself nor the taste of the marinade. The main thing is to fill the jar space as tightly as possible. Lay the bottom layer "standing". Put some spices again: celery, dill, garlic.

Closer to the top of the liter jar, lay out the cucumbers horizontally, pressing tightly and together, to each other. Such close stacking of the cucumber in the jar guarantees us the smallest amount of marinade in the jar - on average, one liter jar densely filled with cucumber leaves for pouring 0.5 liters of marinade.

The second stage in preserving cucumbers for the winter in liter jars with chili:

Fill all filled liter jars with cucumbers with boiling plain water. Fill to the very edge of the jar, cover with a sunset lid and leave for 5 minutes. On average, calculate for yourself how much water you need to boil if half a liter of liquid goes to one jar. Let's say six cans liter cucumbers- 3 liters of boiling water (this is the most convenient number of cans when you don't get tired of the process and everything fits, and you don't need a lot of cucumbers from 3 to 5 kg.

After 5 minutes, drain the water from the cans and bring it to a boil again;

Fill the jars with the same boiled brine and leave for 10 minutes.

Note the water we do not change, it is very fragrant and every time it becomes even more saturated. Further from this cucumber pickle we will prepare the marinade.

The third stage of canning cucumbers for the winter with spicy ketchup- preparation of the marinade for seaming:

After 10 minutes of inactivity, drain the water from all the cans into a large convenient dish, bring it to a boil;

Add 1.5 liters of brine: 1 glass of sugar, 2 heaped tablespoons of salt, 4 spoonfuls of chili ketchup. Bring to a boil and dissolve all crystals in noisy water. Pour in 1 glass of vinegar and turn off the marinade. Stir well again, checking the solubility of the crystals.

Fill the cucumbers to the brim with marinade and roll up the lids. Turn over and wrap with warm blankets. Preservation costs 2 days until it cools completely.

Note that jars of cucumbers are not sterilized, which is much more convenient and faster, while not a single jar explodes or pouts ... the taste of cucumbers will be perfect. For thrill-seekers, I recommend putting a whole hot pepper pod in each jar, even though red or green, it will be just fabulously delicious 🙂.

Spicy pickle recipe for cucumbers:

For 1.5 liters (these are 3 liter jars filled with cucumbers):

- 2 tbsp. tablespoons of salt with a slide;

- 1 glass of sugar (incomplete);

- 1 glass of vinegar 9%;

- 4 (or more) spoonfuls of hot chili ketchup.

When pickling cucumbers, every culinary specialist wants them to be crispy - it is this characteristic that indicates the skill of the one who prepares the canning. Below we present you a delicious and original recipe spicy, crispy pickled cucumbers with chili ketchup, which will take no more than 30 minutes to cook.

Cucumber preparation

There are two important procedures to follow before seaming:

prepare vegetables;
prepare containers.

Did you know? The technology of pickling food goes back to ancient times - a jar of pickled duck was found in the tomb of Tutankhamun. The modern method of conservation was invented by the French culinary specialist Nicolas François Apper in 1804. Thus, he proposed to close the vegetable and meat supplies for the needs of the army. In 1810, he received an award for this invention from the hands of Napoleon Bonaparte. In the future, Upper's knowledge was supplemented by the French chemist Louis Pasteur, after whom the method was named.

The first step in preparing cucumbers is to wash them. You should choose medium-sized vegetables. Even slightly yellowing ones should be discarded immediately. Freshly picked fruits are taken for pickling. They are washed under running water from earth and dust, then removed from both ends of the bottom and soaked in cold water for 4-6 hours.
After soaking, you can sort them by size - small to small, medium to medium. So in the future it will be easier to put the greens in jars.

Preparing cans and lids

Before pickling, the jars will need to be washed and sterilized. Washing is carried out using a soda solution.

Sterilization can be done in several ways:

The lids should also be washed with a baking soda solution. And then either pour over boiling water, or boil them in boiling water for 2 minutes.

Kitchen tools

For canning you need:

liter containers - 5 pieces;
covers - 5 pieces;
seaming key;
container for making marinade;
large saucepan.

- 2.5-3 kg;
black peppercorns - 5 peas for 1 can;
- 15 slices;
- 2.5 teaspoons (dill umbrellas - 5 pieces);
-50-70 g;
- 15 pieces;
cherry leaves - 15 pieces.

Marinade

Marinade is prepared from:

granulated sugar - 1 glass;
salt - 2 tablespoons;
vinegar (9%) - 1 glass;
chili ketchup - 1 glass;
water - 2 l.

Important! Pickled cucumbers are prohibited for use by people who have a history of hepatitis, cholecystitis, inflammation of the large intestine, and reduced gastric secretory function.

Recipe

We start by making the marinade. V cold water add sugar, salt, vinegar and chili ketchup.
Stir all the ingredients well.
We leave for a while to dissolve the sugar and salt and move on to the next step - placing the cucumbers in jars.
Put 2-3 currant and cherry leaves in each jar.
Then place 2 garlic cloves each.
Pour in 5 peppercorns.
Finally, add half a teaspoon of dill seeds and a small amount of parsley.
We put cucumbers.
Fill with brine.
We cover with lids.
We place the containers in a large saucepan, the bottom of which is previously covered with a cloth or towel.
Pour cold water so that it covers two-thirds of the cans.
Did you know? Cucumber cultivation began over 6 thousand years ago. India is considered his homeland.
Bring the water to a boil.
Boil for 15 minutes and turn off the heat. (Half-liter cans boil 2 times less.)
We roll up the cans.

How and where to store the workpiece

Pickling of cucumbers is done in order not only to get tasty product, but also in order to keep it longer. Therefore, its quality will directly depend on the variety and taste of cucumbers and other ingredients, compliance with pickling technology and properly selected storage conditions.

Those who have basements or cellars do not need to worry - these are ideal premises for storing any preservation. However, pickled cucumbers are well stored in an apartment. It is good if they stand at temperatures up to 15 degrees in a dark and dry room (refrigerator, balcony, loggia).

If this is not possible, then at room temperature the seams should be kept away from heat sources and the kitchen stove, in a place where the sun's rays and moisture do not penetrate (pantry, mezzanine, kitchen cabinet). Shelf life is 1 year, maximum shelf life is 2 years.
After opening, the container with cucumbers should be stored in the refrigerator for no longer than 2 weeks. To extend their shelf life, you can add to the brine (1 teaspoon) or sprinkle finely chopped on top. So they can stand for a month.

It is also possible to extend the storage time by freezing pickled cucumbers. To do this, they must first be removed from the brine. After they are thawed, they can no longer be used fresh - only for cooking dishes with heat treatment.

Important! If during storage the marinade becomes cloudy, mold and foam have formed, then such blanks must be disposed of. They are unsuitable for food.

There are a lot of recipes for pickling cucumbers today. We hope that our original seaming method will find a place for entries in your cookbook. It is simple and quick to prepare and does not require any special knowledge and effort from you.

The best way to prepare vegetables for long-term storage is to preserve them. With this method, the maximum of useful substances is retained in the canned ingredients, and the loss of vitamins that are present in the products is minimal. Today we offer to your attention unusual recipes cucumbers with.

Chili Sauce Cucumber Recipe

Ingredients:

chili ketchup - 1 package;
water - 1 l;
sugar - 1 glass;
vinegar - 1 glass;
salt - 2 tbsp. spoons;
peppercorns - 6 pcs.;
dry mustard;
cucumbers.

Preparation

Mix sugar, vinegar, salt, ketchup, peppercorns and water, let it boil. Pour a tablespoon of dry mustard on the bottom of the jar (1 liter), place the cucumbers tightly, fill with the resulting brine and sterilize for 15 minutes. We roll up the jars with lids, turn them upside down and leave them for a day under a warm blanket.

Canned Cucumbers with Chili Sauce

Ingredients:

small cucumbers;
water - 1 l;
sugar - 2 cups;
salt - 2 tbsp. spoons;
chili ketchup - 300 g;
vinegar 9% - 1 glass.

Preparation

For this amount of marinade, you need 7 liter cans... Wash the cucumbers and leave to lie in cold water for several hours, then cut off the edges and put them tightly in jars. To prepare the marinade, take a saucepan and mix the ingredients in it: pour water, add salt, ketchup and granulated sugar. Bring to a boil and pour in the vinegar. Pour the cucumbers with marinade, cover and sterilize the jars for 15 minutes. After that, we close the jars, turn them over and leave them under the covers until morning.

Pickled cucumber with chili sauce

Ingredients:

cucumbers;
Dill;
horseradish leaves;
currant leaves;
parsley;
garlic.

For 2.5 liter brine:

water - 1.3 liters;
sugar - 150 g;
vinegar - 150 g;
salt - 3 tbsp. spoons;
chili ketchup - 150 g.

Preparation

In each jar we spread a horseradish leaf, a sprig of dill and parsley, 3 cloves of garlic, 5-6 currant leaves. Wash the cucumbers and put them in jars to the top. To prepare the marinade, let the water boil, and add salt, ketchup and vinegar to it, let the ingredients boil for 3-4 minutes, then turn it off. We are waiting for the marinade to cool down to room temperature, and pour cucumbers with it. We sterilize jars of cucumbers for 20 minutes, then roll them up with lids and leave them under a warm blanket for 12 hours.

Cucumbers in tomato chili sauce

Ingredients:

cucumbers (small varieties) - 2 kg;
water - 6 glasses;
salt - 1 tbsp. spoon;
sugar - ¾ glass;
vinegar - 2/3 cup;
chili ketchup - 1 pack;
greens - dill, parsley, horseradish.

Preparation

Wash the cucumbers and leave them in water for three hours. We sterilize the jars in advance and put several sprigs of greens and a couple of pieces of horseradish on the bottom of each one, spread the cucumbers on top, tamp them well. Pour cucumbers in jars with ordinary boiling water and leave for 20 minutes, then drain the water from the jars, boil the water again and pour it into the jars again for another 15 minutes. For the third time, fill the jars with ready-made brine, for this add sugar, salt, and at the very end vinegar to the boiling water. Fill the cucumbers with boiling marinade, roll up the jars with lids. We wrap a blanket for the night.

Probably, every housewife has her own arsenal of time-tested recipes for preparations for the winter. But those who love unusual flavor combinations and culinary experiments sooner or later begin to replenish their collection of proven traditional recipes new copies. One of these modern recipes can be called cucumbers with ketchup for the winter. Crispy spicy pickled cucumbers with a bright interesting taste have gained popularity quite rapidly. And with each new season, more and more housewives discover this amazing combination. In our article today you will find several different variations of cucumbers with ketchup: no sterilization, crispy, spicy, with chili ketchup. We are sure that at least one of them will definitely take pride of place in your culinary collection of recipes.

Pickled cucumbers with ketchup, recipe with photo

Do not believe those who argue that harvesting cucumbers with ketchup for the winter is a boring and long task. In fact, pickled cucumbers with ketchup, the recipe from the photo of which you will find below, in their technology and cooking time do not differ from ordinary pickled cucumbers for the winter. The only difference is the use of a ketchup-based marinade, which adds spice to the finished snack.

Ingredients for pickled cucumbers per liter jar

cucumbers - 800 gr.
ketchup - 3 tbsp. l.
salt - 1 tbsp. l.
sugar - 100 gr.
water - 600 ml.
garlic - 2-3 cloves
vinegar 9% - 75 ml.
Carnation
coriander
allspice
mustard
greens

Step-by-step instructions for cooking cucumbers with ketchup for the winter

My cucumbers and cut off the "butts". Try to choose vegetables that are the same size, so they will fit more compactly in the jar.
Peel and cut the garlic into several pieces.
Put fresh herbs to taste at the bottom of a clean, sterilized dry jar. It can be dill, currant and grape leaves, horseradish.
After we fall asleep spices. The amount and composition of spices can be varied to your liking. In our case, about half a teaspoon of coriander, mustard and a couple of peppercorns and cloves were used.
Then we spread the cucumbers. It is most convenient to place vegetables vertically, tightly to each other, moving in a circle.
We turn to the preparation of the marinade: pour salt and sugar into cold water, mix.
Add tomato sauce, mix and put on low heat.
Bring the marinade to a boil. As soon as bubbles begin to appear on its surface, pour in the vinegar and continue to cook for ten minutes.
Fill the cucumbers with hot marinade and cover with a lid. Let stand for 20-30 minutes.
Now all that remains is to sterilize the cucumbers. To do this, put a kitchen towel on the bottom of the pan and pour boiling water. We put a jar of pickled cucumbers in a saucepan and send it to the stove. Bring to a boil and sterilize for about 15-20 minutes. We cork the finished snack with a lid, turn it upside down and send it to cool in a warm blanket.

Crispy cucumbers with ketchup for the winter, recipe

Many people love pickled cucumbers not so much for their piquant taste, but for the opportunity to crunch them with appetite at the dinner table. But few people know that crispy cucumbers with ketchup for the winter, the recipe for which you can find below, is much easier to cook than ordinary pickled pickles. The fact is that it is thanks to the peculiarities of the marinade and the set of herbs that are used in this recipe that the cucumbers are incredibly crispy and strong.

Ingredients for crunchy gherkins with ketchup for the winter

cucumbers - 1 kg
water - 800 ml.
ketchup - 100 gr.
salt - 1 tbsp. l.
sugar - 80 gr.
vinegar - 150 ml
currant leaves
oak leaves
horseradish leaves

Step-by-step instructions for making cucumbers with crunchy ketchup

The most important condition due to which you can be sure that the cucumbers will turn out to be crispy - the right vegetables... Cucumbers should be small, young and strong. They need to be washed and trimmed at the ends.
Glass containers should be thoroughly washed with soda, sterilized and wiped dry.
At the bottom of the cans you need to lay out the leaves: horseradish, currant, oak. This set of herbs also plays an important role in the pickling process, as their tannins help keep vegetables in shape and prevent them from softening.
Put the cucumbers in the jars.
Then you should take care of the brine. Pour sugar, salt, vinegar and sauce into the water. Mix everything and bring to a boil.
Pour in hot marinade and cover. Let stand for 20 minutes.
Put a towel on the bottom of the pan, put out the jars and pour boiling water over to about the middle. Put on fire and boil for 15-20 minutes. Close the lids, turn over and leave to cool in a warm blanket.

Cucumbers with ketchup for the winter without sterilization, recipe

If you think you cannot cook cucumbers with ketchup for the winter without sterilization, then you are mistaken. Our next recipe is a direct confirmation of this. Ready-made cucumbers with ketchup cannot be distinguished from traditional ones by their taste without sterilization. But they cook much faster in time.

Ingredients for cucumbers in ketchup without sterilization

cucumbers - 3 kg
water - 200 ml
salt - 1, 5 tbsp. l.
sugar - 180 gr.
vinegar - 150 ml
ketchup - 250 gr.
garlic - 2 cloves
Dill

Instructions for making pickled cucumbers in ketchup marinade

Wash the cucumbers, cut off the "butts" and dry slightly.
Put the dill and garlic in clean jars. Then add the cucumbers, laying them vertically.
In a small saucepan with water, combine the tomato sauce, vinegar, sugar and salt. Bring the marinade to a boil and remove the foam.
Bring about 3 liters of water to a boil and pour into jars. Let it brew for 5 minutes and drain. Bring the brine to a boil again and pour over the jars for 10 minutes. Drain and add hot marinade.
Seal with lids and turn upside down. Let cool at room temperature.

Recipe for cucumbers with chili ketchup for the winter in jars

Chili ketchup is the choice for those who prefer spicy pickles. In fact, the recipe for cucumbers with chilli ketchup for the winter in cans is distinguished precisely by the use of this spicy marinade in the cooking process.

Ingredients for Spicy Cucumbers with Chili Ketchup

cucumbers -1 kg
chili ketchup - 200 ml.
sugar - 1 glass
vinegar - 200 ml.
salt - 1 tbsp. l.
dill umbrellas
peppercorns
garlic

Step-by-step instructions on how to pickle cucumbers with hot chili ketchup

Prepare vegetables as in the recipes above.
Put pepper, garlic and dill umbrellas on the bottom of the cans. Add cucumbers.
Boil the marinade with chili ketchup, salt, sugar, vinegar and water.
Pour in hot marinade and sterilize in a water bath for 15 minutes. Seal with lids.

Spicy cucumbers with ketchup for the winter, video recipe

You will find another option on how you can cook hot cucumbers with ketchup for the winter in the video recipe below. This appetizer will definitely appeal to all lovers of spicy food!